Recipes for anyone, anytime, anywhere using ingredients you can find sitting in your fridge - with a few specialty recipes here and there. Special emphasis on local Boston-area food markets!
Last week, I had the privilege of traveling down to Mashpee on Massachusetts’ Cape Cod and meeting the Executive Chef of one of the most illustrious private (...)
Turkey Chickpea Spinach Burgers - Making Meat Last Longer
490Save
Does anybody else constantly battle between their love of meat and their desire to live healthier? Or maybe the cost of meat and the desire to save money? Or (...)
Tomorrow, you're going to roast a giant, delicious bird, and you and your loved ones are going to sit down to dinner and fill yourself with the child-like (...)
Yeah, I instagrammed this turkey. And, yeah I instagrammed it, like, a year ago. And no, that totally isn't lame, because I have two wicked good reasons for (...)
I usually get my recipe inspiration from the interwebs, creating dishes that are essentially bastardizations of another bastardization someone stole from (...)
Not gonna lie - there were a little intense for a man who doesn't often delve into the world of sweets. But, turns out, I'm not the only person in this world, (...)
Move over bread. There's a new sheriff in town. Lettuce tell you about it.I'm so, so sorry. It's way too early to be writing this. I'mdelirious. I'm so (...)
Grilled cheese with balsamic onions, gruyère and ham
270Save
I offer this grilled cheese as asacrifice to the overseerers of Grilled Cheese Month - whomever those delightful geniuses may be, thank you for this fantastic (...)
I originally found this recipe on The Detoxinista's website as a healthy(er) spin on the Reese's Easter Peanut Butter Eggs - a recipe not easy to blindly (...)
Well, friends - I think we did it. After five days and four posts of spring-ready picnic foods, we conquered the freezing cold onslaught, and we're finally (...)
Winter War Journal, Day 3 (A food blog's fight against winter)The quest to conquer this winter weather continues - this blog keeps pushing the front lines by (...)
It's currently 30 degrees out in Boston, but I hope you're still standing with me in defiance of winter - it's springtime this week on this blog, whether (...)
FINALLY! Spring has arrived in New England! Isn't it just mud-luscious and puddle-wonderful?Ok, it doesn't QUITE feel like spring here yet. We hit 27 degrees (...)
Vegetarian pizza with quick tomato and red wine sauce
340Save
Making a sauce shouldn't be daunting...I mean, cooking in general is daunting, isn't it? So many people area afraid of making their own sauce or frying their (...)
Breakfast is a weekend thing. It involves multiple friends huddled around a table, and a time-sucking schmorgesborg of various meats, cheeses, sauces and (if (...)
Certain cravings own me, and the cravings for flavored potato chips top that list. Specifically, BBQ potato chips. The aroma that wafts from thecellophane bag (...)
General tao recipe: chicken with spicy and sour sauce
460Save
Is it true what the say: a general by any other name would taste as sweet? And sour? And spicy? We all know the answer is no - General Tao sauce almost always (...)
We've all been there. That pound of apples you planned on eating all week finally start to resemble a kid after a post-playground elementary school tussle - (...)
I love Summer - it's the perfect time to steal. There are cookouts, picnics, dinner parties - everybody leaves their valuables right out in the open for anyone (...)
Leftover chicken and pork meatballs in tomato cream sauce
440Save
It was midweek. The fridge was bloated with the remnantingredients from a weekend of culinary lust. The browning, skeletal leaves of fresh basil. A breast of (...)
After my first attempt making ground meat with a food processor, I becameobsessed. I love mixing ground meat with all my favorite ingredients and tossing it on (...)
Crispy sriracha hummus baked chicken with chickpeas
240Save
It seems that many of my friends have an aversion to chickpeas - a remarkably versatile, tasty, and healthy foodstuff (don't let that last part deter you - (...)
Homemade cheese crackers and pastries without trademarked names
180Save
According to Urban Dictionary and Futrama's Bender, "Cheese It" means to flee or escape - in this case, it means to escape into an eye-rolling heaven of salty, (...)
